{"id":1653,"date":"2014-03-27T11:44:42","date_gmt":"2014-03-27T10:44:42","guid":{"rendered":"https:\/\/gustini.fr\/blog\/generalites\/nouilles-sarrasin-pizzoccheri-fait-maison\/"},"modified":"2014-03-27T11:44:42","modified_gmt":"2014-03-27T10:44:42","slug":"nouilles-sarrasin-pizzoccheri-fait-maison","status":"publish","type":"post","link":"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/nouilles-sarrasin-pizzoccheri-fait-maison\/","title":{"rendered":"\u00c9cole de p\u00e2tes 10 : Faire des pizzoccheri soi-m\u00eame"},"content":{"rendered":"<h2>Pizzoccheri \u2013 Des p\u00e2tes de la Valteline<\/h2>\n<p>Nous proposons des Pizzoccheri pr\u00eats \u00e0 \u00eatre consomm\u00e9s dans notre assortiment depuis longtemps et nous les avons \u00e9galement pr\u00e9par\u00e9s \u00e0 plusieurs reprises au bureau pour le d\u00e9jeuner. Au premier abord, nous \u00e9tions \u00e9galement sceptiques, car leur apparence est tr\u00e8s \u00ab bio \u00bb. Mais la recette a imm\u00e9diatement plu \u00e0 tout le monde et elle est ainsi redemand\u00e9e environ toutes les deux semaines. Jusqu&rsquo;\u00e0 pr\u00e9sent, nous avons toujours utilis\u00e9 ceux pr\u00e9par\u00e9s de notre assortiment, mais dans le cadre de notre \u00e9cole de p\u00e2tes, nous avons pens\u00e9 que nous pourrions aussi les faire nous-m\u00eame. Alors, nous avons rapidement cherch\u00e9 une recette italienne, l&rsquo;avons traduite et nous avons commenc\u00e9 !<\/p>\n<figure id=\"attachment_6894\" aria-describedby=\"caption-attachment-6894\" style=\"width: 425px\" class=\"wp-caption aligncenter\"><a href=\"\/blog\/wp-content\/uploads\/2014\/03\/2014-03-14_Pizzocchiere.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6894\" src=\"\/blog\/wp-content\/uploads\/2014\/03\/2014-03-14_Pizzocchiere.jpg\" alt=\"p\u00e2te pizzoccheri\" width=\"425\" height=\"685\"><\/a><figcaption id=\"caption-attachment-6894\" class=\"wp-caption-text\">Faire ses propres Pizzoccheri &#8211; la p\u00e2te<\/figcaption><\/figure>\n<h2>Faire ses propres Pizzoccheri &#8211; les ingr\u00e9dients<\/h2>\n<p>Pour 4 personnes, vous aurez besoin des ingr\u00e9dients suivants :<br \/>\n+ 400 g de farine de sarrasin<br \/>\n+ 100 g de <a title=\"Commander de la farine de bl\u00e9\" href=\"\/farina-00-pasta-fresca-e-gnocchi.html\">farine de bl\u00e9<\/a><br \/>\n+ 2 pinc\u00e9es de <a title=\"Commander du sel marin\" href=\"\/blog\/delikatessen\/pasta-delikatessen\/pastaschule-5-tagliatelle-selber-machen\">sel<\/a><br \/>\nFaire ses propres Pizzoccheri est tr\u00e8s simple. Il n&rsquo;y a pas vraiment besoin d&rsquo;outils qui ne se trouvent pas d\u00e9j\u00e0 dans chaque foyer. Comme ustensiles, vous aurez besoin d&rsquo;un bol, d&rsquo;un rouleau \u00e0 p\u00e2tisserie (ou d&rsquo;une machine \u00e0 p\u00e2tes), d&rsquo;une roulette \u00e0 pizza ou d&rsquo;un coupe-p\u00e2te et d&rsquo;un long couteau.<br \/>\nVous pouvez lire la pr\u00e9paration des l\u00e9gumes \u00e0 ajouter aux Pizzoccheri <a title=\"Recette Pizzoccheri alla valtellinese\" href=\"\/pizzoccheri-nach-art-des-valtellina-r223.html\">dans notre collection de recettes<\/a>.<br \/>\nLa pr\u00e9paration des p\u00e2tes vous prendra environ 45 minutes, le temps de repos de la p\u00e2te au r\u00e9frig\u00e9rateur de 30 minutes d\u00e9j\u00e0 inclus.<\/p>\n<figure id=\"attachment_6895\" aria-describedby=\"caption-attachment-6895\" style=\"width: 425px\" class=\"wp-caption aligncenter\"><a href=\"\/blog\/wp-content\/uploads\/2014\/03\/2014-03-14_Pizzoccheri-02.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6895\" src=\"\/blog\/wp-content\/uploads\/2014\/03\/2014-03-14_Pizzoccheri-02.jpg\" alt=\"faire ses propres pizzoccheri\" width=\"425\" height=\"685\"><\/a><figcaption id=\"caption-attachment-6895\" class=\"wp-caption-text\">Faire ses propres Pizzoccheri &#8211; \u00e9taler et couper<\/figcaption><\/figure>\n<h2>Faire ses propres Pizzoccheri<\/h2>\n<p>Si vous voulez faire vos propres Pizzoccheri, commencez par m\u00e9langer dans un bol les deux farines et le sel. Incorporez l&rsquo;eau et p\u00e9trissez le tout pour obtenir une p\u00e2te lisse. Enveloppez la p\u00e2te dans du film alimentaire et laissez-la reposer 30 minutes au r\u00e9frig\u00e9rateur.<br \/>\nEnsuite, sortez-la du r\u00e9frig\u00e9rateur et \u00e9talez-la \u00e0 l&rsquo;aide d&rsquo;un rouleau \u00e0 p\u00e2tisserie ou d&rsquo;une machine \u00e0 p\u00e2tes sur une \u00e9paisseur de 2-3 mm.<br \/>\nD\u00e9coupez la p\u00e2te en bandelettes de 7-8 cm de large. Si vous utilisez un rouleau \u00e0 p\u00e2tisserie, vous pouvez p\u00e9trir de nouveau les bandes lat\u00e9rales irr\u00e9guli\u00e8res et les \u00e9taler de nouveau.<br \/>\nFarinez les bandes et superposez-les en 5-6 couches. Avec un couteau, recoupez ces bandes transversalement en lani\u00e8res de 5 mm de large.<br \/>\nLaissez reposer les Pizzoccheri sur une surface farin\u00e9e et saupoudrez-les de nouveau avec de la farine.<br \/>\nVous pouvez ensuite continuer la pr\u00e9paration des l\u00e9gumes.<\/p>\n<p><figure id=\"attachment_6896\" aria-describedby=\"caption-attachment-6896\" style=\"width: 425px\" class=\"wp-caption aligncenter\"><a href=\"\/blog\/wp-content\/uploads\/2014\/03\/Pizzoccheri.jpg\" rel=\"lightbox\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-6896\" src=\"\/blog\/wp-content\/uploads\/2014\/03\/Pizzoccheri.jpg\" alt=\"pizzoccheri\" width=\"425\" height=\"425\"><\/a><figcaption id=\"caption-attachment-6896\" class=\"wp-caption-text\">Pizzoccheri<\/figcaption><\/figure><br \/>\n<!-- END --><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les Pizzoccheri, ces nouilles typiques de la Valteline, sont faciles \u00e0 pr\u00e9parer chez soi avec de la farine de sarrasin et de bl\u00e9. Apr\u00e8s un repos au frais, on \u00e9tale la p\u00e2te, on d\u00e9coupe des bandes puis on les tranche en fines lamelles avant de finaliser la cuisson avec des l\u00e9gumes.<\/p>\n","protected":false},"author":2,"featured_media":1652,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1653","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes-italiennes-favorites"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00c9cole de p\u00e2tes 10 : Faire des pizzoccheri soi-m\u00eame - Gustini - Passione italiana<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gustini.fr\/blog\/recettes-italiennes-favorites\/nouilles-sarrasin-pizzoccheri-fait-maison\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00c9cole de p\u00e2tes 10 : Faire des pizzoccheri soi-m\u00eame - Gustini - Passione italiana\" \/>\n<meta property=\"og:description\" content=\"Les Pizzoccheri, ces nouilles typiques de la Valteline, sont faciles \u00e0 pr\u00e9parer chez soi avec de la farine de sarrasin et de bl\u00e9. 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